Why Buckwheat Kasha? Part 1 - History

Origin of kasha

“Kasha”—the foreign-sounding name refers quite simply to roasted buckwheat. Native to Asia and Northern Europe, buckwheat is not a cereal but a fruit seed. This seed is often classified as a grain and used like other whole grains in a variety of recipes. Kasha is often used as a substitute for rice and can also serve as a gluten-free option for your meal. This fruit seed offers a more earthy and nutty taste than buckwheat. Kasha is consumed largely in Russia, where it is called grechnevaya kasha and used to make many popular Russian dishes. Kasha is also a popular food in Czechia, Poland, and Ukraine, ranging from all sorts of toasted groats.

Kasha (also referred to in stores as toasted buckwheat groats) is available whole, cracked, or ground. Coarser grinds will make for a crunchy and exciting texture, while finer grinds will make a more subtle addition to your dish. Finer grinds can be used to thicken and enrich different preparations. Kasha can also be milled into flour to make foods like pasta and pancakes.

Stay tuned for next week's blog on the nutritional value of our organic Kasha. Check out our other blogs for more information on our organic ingredients here 

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